Re: rahats kitchen
ye no one is under estimating her skills here. Everything she cooks looks good and having to listen to her cook it all sometimes seems too high a price to pay which is why i have only seen one of her shows and will take the recipes from this thread if I really want to try out anything :p
Re: rahats kitchen
Can anyone lease give me the recipe of how she made the Red chili Chicken today? I missed the first half and then just saw the Chicken done and missed the recipe....
Thanks,
Sanna
Re: rahats kitchen
hello all..did anyone write the recipe of karhi pakoron ki and alu gosht from rahat?
if anyone has plz share!
Re: rahats kitchen
^you can watch some of her recipes on Khanapakana.com in the videos section.
Re: rahats kitchen
Please share some of Rahat's good recipes for desi dinners
Re: rahats kitchen
INGREDIENTS: (For Pakoras)
Besan - 2 cups
Soda-bi-carb [khane ka soda] - ½ tsp
Salt - 2 pinches
Haldi powder - ½ tsp
Red chili powder - 1 tsp
Safed zeera - 2 tsp
Crush ajwain - ½ tsp
Oil - 2 tbsp + for deep frying
Methidana [Fenugreek Seeds] - ½ tsp
Onion - 1 to 2 (roughly chopped - cut into medium cubes)
Green chilies - 3 to 4 (finely chopped)
Fresh coriander leaves [Hara Dhania] - as req (chopped)
METHOD: (For Pakoras)
1. In a mixing bowl take 2 cups besan, add little less then ½ tsp soda-bi-carb, 2 pinches of salt, ½ tsp haldi pwd, less then 1 tsp red chili pwd, 2 tsp zeera, ½ tsp crushed ajwain and mix it well using a spoon, so that the soda and other dry ingredient are well mixed into the besan.
2. Heat 2 tbsp of oil in a small baghar karahi, add ½ tsp methidana crackle it, then put ¼ cup some water in the besan mixture, and on that water put the crackle methidana tadka (baghar), mix it well with spoon, then add more water and mix it well and make smooth batter of it.
3. Then add roughly chopped onion, chopped green chilies, chopped hara dhania and mix it.
4. Heat oil in a karahi, put the pakora with hand of medium size in hot oil, and deep fry till golden brown in color and keep aside.
INGREDIENTS: (For Curry)
Cooking oil - 4 tbsp
Onion - 1 (chopped cut into small cubes)
Methidana - ¼ tsp
Whole red chilies - 6 to 7 (choti gol mirch)
Zeera - 1 to 1½ tsp
Besan - 4 to 6 tbsp
Haldi powder - 1 tsp
Red chili powder - 1 tsp
Curry leaves - 6 to 8
Yogurt - 1 to 1½ cup (Khatta Dahi)
Salt - to taste
Fresh Coriander leaves - as req
METHOD: (For Curry)
1. Heat 4 tbsp oil in a karahi add chopped onion, ¼ tsp methidana, 6 whole red chilies, 1½ tsp zeera mix it and sauté it till onion become little brown in color.
2. Then add 4 tbsp besan roast it till light brown in color, then add 1 tsp haldi pwd mix it well, add little less then 1 tsp red chili pwd, 8 to 10 curry stir fry this mixture, switch off the gas flame and allow this besan mixture to cool down.
3. Take 1½ cup yogurt (khatta dahi) in bowl add enough water and make a fine smooth batter of it liquid watery form and put this into the besan mixture and cook it until boil comes of it. Keep the consistency of the gravy/sauce of the curry in watery liquid form, not very thick (gaadhi), then add salt mix it well and cook.
4. Cool the pakoras and then add fried pakoras to the curry mix it, and then add chopped fresh coriander leaves mix it again, and cook for 2 to 3 mins.
5. Just add enough pakoras to the curry; the remaining pakoras can be eaten as snacks.
6. Dish out the Curry Pakooron Ki in a serving bowl, and then add baghar on it.
INGREDIENTS: (For Baghar)
Oil - ½ cup (as req)
Whole red chilies - 4 to 6 (choti gol mirch)
Onion - 1 (sliced)
Methidana - ¼ tsp
Zeera - ½ tsp
Curry leaves - 3 to 4
METHOD: (For Baghar)
1. Heat ½ cup oil in a small baghar karahi; add 6 whole red chilies let it get a dark brown (blackish) color, so that they get a nutty flavor.
2. Then add sliced onion and sauté it till brown in color, then add ¼ tsp methidana mix it, then add ½ tsp zeera, and let the methidana & zeera crackle and zeera become a little black, then lastly add 4 curry leaves mix it.
3. Put this hot baghar on the Curry Pakoroon Ki which is being dished out in a serving bowl.
Serve "Curry Pakooron Ki" with Rice and Papad.
Re: rahats kitchen
Aloo gosht and naan
ALOO GOSHT
Ingredients:
onion 2-3
black pepper 8-10
cloves 6-7
bari illaichi 1(crushed)
mutton 1kg(washed then boiled,water thrown then again boiled with cloves,black pepper and gg to get stock)
potato 500 gm
haldi 1-1/2tsp
gg paste 1tsp
coriander pwd 2 tbsp
red chilli pwd 1-1/4tsp
garam masala(grounded) 1tsp
tomatoes 3-4(skin removed and finely chopped)
white zeera 1-1 1/2 tsp(grounded but not roasted)
Method:
1.slice the onions and fry them till brown.Add whole potatoes,haldi,gg paste and little amnt of water.keep stirring.
2.then again add some water and then mutton.
3.after a while wen mutton is a bit tender,add tomatoes.
4.then add salt and garam masala.rahat emphasised on stirring the gravy.add zeera and stock.cover and let cook.
5.add chopped coriander 2 mins b4 serving.garnish wid ginger and chopped coriander
Re: rahats kitchen
Naan
Ingredients:
atta 1 kg
b pwd 2-2 1/2tbsp
sugar 1tbsp
salt 1-1 1/2 tsp
Method:
make dough using al the ingredients and leave for 2 hrs.the dough shud be covered and soft.
in 2 hrs it will rise slightly.sprinkle flour on board.mak pairas of dough.flatten dough using hand(the shape shud b oval) and apply butter on it.sprinkle kalonji/white sesame seeds or black ones.
OVEN:
heat oven on the highest temp.grease atray and put naan on it.keep in the oven.keep on checking till they turn brown.it takes less then 5 mins if the oven is hot enuff.
STOVE:
the flame shud b really low.heat tawa.cook naan on tawa and keep on changing sides wen turn brown.
Re: rahats kitchen
**Zarda
**1/2 kg rice (Sela Rice or Basmati)
Yellow Colour
5-6 cloves
4-5 Elaichi
1Star Anise
2 cups sugar
Ghee as required (she used 3 tbsp)
Pista
Badaam
Ashrafi
Orange peel (dried or fresh)
Glazed Fruits
Kishmish
Khoya (or qalakand)
1-2 tbsp Kewra water (optional)
Cham Cham
Gulab Jamun
Method:
Boil the rice with yellow food colour till completely done, and then drain.
Heat a pan and then add cloves, elaichi, star anise, sugar, and ghee and mix well.
Add the rice and mix well again. Don't worry if the rice sticks to the pan as it will melt.
Cover the pot and leave until a sheera forms and dries out again. Add pista, badaam, ashrafi, orange peel, glazed fruit, kishmish and khoya, a few gulab jamuns and cham cham (optional). Mix well and leave on damm.
Dish out and décor with gulab jamun, pista/badaam and glazed fruit.
Re: rahats kitchen
Rahat's Special Schwarma
FOr the chicken:
boneless chicken 500g cut into strips
1tsp red chilli powder
salt to taste
vinegar 4 tbsp
ginger garlic paste 1 tsp
oil as required
mix all of the above together and fry off in a little oil until the chicken is done... add water if necessary
for the 1st sauce
1 cup yoghurt
2tbsp mayonnaise
salt
black pepper
lemon juice
mix all of the above
for the second sauce
boiled chickpeas (chana) pureed into a paste with a clove of garlic
add salt, mayonnaise and lemon juice and mix well
you will also need
condiments that she uses as in the chillies and cabbage and onion in vinegar and salt.
to serve
toast pita, the one she used doesn't have pockets but if u can make ur own, their easy and turn out great, i tried a few...
anyway put the chicken in the pita along with the cabbage chutney, onion chutney, cucumber chutney, some chilli chutney, the youghurt sauce the chana sauce, some shredded lettuce and sliced cucumber...
Re: rahats kitchen
I tired Rahat's naan recipe. But ufortnately they became little hard though the taste was good. I think that is because of the oven temperature adjustment.
I m going to try the "Karhi" recipe on weekend InshAllah.
Re: rahats kitchen
Dont like the idea of adding gulab jamuns to the zarda 
Re: rahats kitchen
I tired Rahat's naan recipe. But ufortnately they became little hard though the taste was good. I think that is because of the oven temperature adjustment. I m going to try the "Karhi" recipe on weekend InshAllah.
i too tried the naan recipe...they too turned hard...yes taste was good..although my hubby liked them a lot ..i didn't
i wud try rida recipe for naan in near future!
or i have one indian book..there is the naan recipe...the procedure involves much ingredients but end result is simply marvellous!
Re: rahats kitchen
can somebody post Rahat's baking recipes like cakes, muffins etc
Re: rahats kitchen
Instead of making naan, just buy flat pita that is what all the shewerma/gyro places use.
Re: rahats kitchen
lusi dear...ub pita to nihari ,haleem ya malai boti k sath to nai na acha lagayega:)
jub ghar mai 3-4 min mai naan bun suktay hain to kio na bnaaye jaayen! wo b roghni ya saday ..garlic walay ya cheese walay naan..upni merzi k
Re: rahats kitchen
please can any one tell me timings of rahat cooking show on hum or masala tv ????
Re: rahats kitchen
can any one tell me tmings of rahat cooking show on hum or masala tv ???
i just hate rahat .. i would love to ask her some day where she got her diploma in boasting.. i have seen so many food channels with worlds best chefs, noone claims to be the best and teach everyone allover the world.. the recipies are pretty avarage and the style s pretty annoying..
does she really has a degree or diploma in culniry ?
i think she need ADHD treaatmenta nd some classes for humbleness...
the other ladies with cooking shows are much better than her.. and ifsomene tells her that she need not to boast that much she will refuse to listen..
its all in broughtup